Hariyali Egg Curry

Name: Hariyali Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 4 pcs egg (hard boiled and peeled); 150 g spinach (washed, roughly chopped); 0.5 cup coriander leaves (tightly packed, roughly chopped); 0.25 cup mint (leaves only, roughly chopped); 2 pcs green chili (slit lengthwise); 2 pcs onion (medium, finely chopped); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves, roughly chopped); 1 tbsp ghee; 1 tsp oil; 0.5 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.75 cup water (for the gravy); 1 tsp lemon juice (freshly squeezed)

RATING

4.5/5(78)

TASTE SCORE

8/10

Hard-boiled eggs nestled in a vibrant, aromatic green curry made with fresh spinach, cilantro, and mint. The gravy is silky smooth, lightly spiced, and comes together without any cream or coconut milk — just pure herbaceous goodness. A beautiful weeknight curry that's ready in 35 minutes and pairs perfectly with roti or rice.

PREP

15m

COOK

25m

SERVES

ONE SERVING CONTAINS APPROXIMATELY 1 CUP OF CURRY AND 2 BOILED EGGS.

157 cal

SERVINGS

METHOD · 8 STEPS

prep
Blanch the spinach and make the green paste.
1.Bring a pot of water to a rolling boil.
2.Add the chopped spinach and blanch for 30 seconds.
3.Immediately transfer spinach to a bowl of ice-cold water to stop the cooking.
4.Drain spinach well and add to a blender.
5.Add coriander leaves, mint leaves, and 2-3 tablespoons of water.
6.Blend into a smooth, vibrant green paste. Set aside.
prep · ~10 min
Hard boil the eggs.
1.Place eggs in a saucepan and cover with cold water by 1 inch.
2.Bring to a boil over medium-high heat.
3.Cover, turn off the heat, and let sit for 10 minutes.
4.Drain hot water and rinse eggs under cold running water.
5.Peel the eggs and prick them lightly with a fork for better flavor absorption.
temper · ~2 min
Make the tempering.
1.Heat ghee and oil together in a kadhai over medium heat.
2.Add cumin seeds and let them crackle for 20 seconds.
3.Add crushed cardamom pods and cloves; sauté until fragrant (15 seconds).
TIPThe combination of ghee and oil gives flavour without the ghee burning at higher heat.
saute · ~5 min
Cook the onion-ginger-garlic base.
1.Add the chopped onions and sauté until translucent (3-4 minutes).
2.Stir in the chopped ginger and garlic; cook until the raw smell goes away (1 minute).
3.Add the slit green chilies and stir for 30 seconds.
saute · ~1 min
Bloom the ground spices.
1.Lower the heat to prevent burning.
2.Sprinkle in turmeric powder, coriander powder, and cumin powder.
3.Stir continuously and cook for 30 seconds until they smell aromatic.
TIPKeep the heat low — ground spices burn fast and turn bitter.
simmer · ~10 min
Cook the green masala gravy.
1.Pour the prepared green paste into the pan and stir well.
2.Add salt and garam masala. Mix everything together.
3.Pour in ¾ cup water and stir to reach a thick gravy consistency.
4.Bring to a gentle simmer and let it bubble for 8-10 minutes. The gravy will darken slightly and thicken.
5.Stir occasionally to prevent sticking.
TIPSimmer until the oil starts to separate from the sides of the gravy — that's when the raw taste of the greens is cooked out.
simmer · ~5 min
Add the boiled eggs and finish the curry.
1.Gently place the boiled eggs into the simmering gravy.
2.Spoon some gravy over the top of the eggs to coat them.
3.Cover and simmer on low heat for 5 minutes so the eggs absorb the flavors.
4.Turn off the heat and squeeze fresh lemon juice over the top.
garnish · ~5 min
Rest, garnish, and serve.
Let the curry sit covered for 5 minutes off the heat. Garnish with a swirl of fresh cream or a few coriander leaves if you like. Serve hot with roti or steamed rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the hard-boiled eggs lightly with a fork before adding to the gravy so they absorb the green masala better.
2
Blanch the spinach for exactly 30 seconds, then plunge into ice water to lock in the bright green color.
3
Simmer the gravy until you see oil separate at the edges — this means the raw taste of the greens is fully cooked out.
4
Use a mix of ghee and oil to get rich flavor without burning the ghee at the higher sautéing temperature.
5
Add lemon juice only after turning off the heat to keep the bright, fresh acidity intact.
6
Let the curry rest for 5 minutes off the heat before serving so the flavors meld and the eggs absorb more gravy.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace the eggs with pan-fried tofu cubes or chickpeas and use oil instead of ghee — the creamy green gravy pairs perfectly with plant-based proteins.

high protein

High-protein

Double the eggs or add boiled chicken pieces for a protein-packed meal; the herb gravy complements poultry and eggs beautifully.

low oil

Low-oil

Skip the ghee and use only 1 tsp oil; the green paste provides enough moisture and flavor to keep the curry rich without extra fat.

creamy version

Creamy version

Stir in 2 tablespoons of thick yogurt or fresh cream at the end for a silkier, richer gravy that still keeps the herb flavor front and center.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Spinach and mint are excellent sources of non-heme iron, which supports healthy blood oxygen transport — especially when paired with a squeeze of lemon juice to boost absorption.

✓